Thursday, May 19, 2016

Savory Roasted Garlic, Spinach, and Mushroom Pizza!

We made it 30 days on this crazy Whole Foods-Plant Based Diet! Woo-hoo! Has it been easy? Definitely not. But worth it? Definitely yes! 

Instead of a long, drawn-out post, let's just list the pros and the cons:


My husband and I have both lost 5 lbs in a month! Since I turned 40, no matter how much I tried, I couldn't lose any weight without going below about 1,000 calories per day. That's not enough! No wonder we're tired! I just figured I have some kind of weird metabolism now that doesn't allow me to lose weight without being hungry all of the time. But I'm never hungry with this lifestyle. There is no counting calories on this diet, just counting fat and oil. And processed foods. Your count of fat and oil should be low...very low. 

 I feel great!  Despite the worries of my meat-eating friends about getting enough protein, I have more energy in the last month than I've had in the last few years. More importantly, my constant stomach "issues," usually passed off by my physician as IBS, have completely disappeared. 

We've found some really great, tasty, and healthy recipes! Shortly into this journey, my husband and I both realized that this is not a "diet," it's a lifestyle change. We've had fun finding some tasty...and not so on the internet. (That will be a whole other post...)


"Digestive Adjustment:" The first week or two, our digestive systems just kind of went into total revolt! It was not fun. However, after a week or two, that slows down and is not an issue now. I won't go into detail, but let me just gets better.

Boredom: This was such a whole new way of eating for me, that, in the beginning, we tended to eat a lot of the same "safe" foods over and over.  But, once you start adjusting to the goal, it gets easier and easier to find lots of variety in your meals. 

It's Really Hard to give up the way you've learned to eat! The hardest thing for me, has been giving up olive oil. Or any kind of oil. I didn't realize, until starting the diet, just how much olive oil, or other oils (especially butter and cream) I was using to enhance our meals. I still use a little bit of olive oil or other healthy oil on occasion, but I've cut it way down. 

Enough of the's a whole foods-plant based pizza recipe we enjoyed tonight! Since I'm also gluten-intolerant, I have to give a special shout out to New Grains Gluten Free Bakery and Jane's Crazy Seasoning for making my gluten free, plant based life a whole lot easier! 


1 Pre-made Pizza Crust (I use New Grains Bakery GF, available on Amazon or from their website)

1/3 C Fat-Free Ranch Dressing
1 tsp Minced Garlic
1 tsp Nutritional Flakes
1/3 tsp Garlic Powder
1/4 tsp Italian Seasoning

10 or so Peeled Garlic Cloves
Light Spray of Olive Oil 

10 - 12 Sliced Mushrooms (stems removed)
1 - 2 tsp Veg Broth

1 Bag Baby Spinach (fresh)
Sprinkle of Jane's Crazy Mixed Up Garlic Seasoning

Ahead of time: Preheat oven to 375 degrees F. Line a 9 x 9 casserole dish with aluminum foil, and lay the garlic cloves inside in a single layer. Spray lightly with olive oil and seal the aluminum foil. Bake for one hour.

Combine all sauce ingredients and set aside.

Meanwhile, heat a skillet over medium to medium-high heat, and saute the mushrooms with the Veg Broth. Sprinkle with the Jane's Seasoning once they start to release their moisture, stir and saute until desired doneness. Remove the mushrooms leaving the juice in the pan and set the mushrooms aside.

Add the spinach to the skillet and saute, stirring frequently, for about 5 - 7 minutes. Drain and set aside. Take paper towels and press most of the moisture out of the spinach.

When the garlic cloves are done, remove from the oven and start assembling the pizzas.

Turn the oven up to 400 degrees F.

Take one pre-made pizza crust,  top with the sauce, spreading to cover most of the pizza crust, leaving 1/4 to 1/2 inch on the edge. Distribute the mushrooms, spinach and roasted garlic cloves evenly over the pizza. 

Bake in the 400 degree F oven for about 14 minutes, or until desired doneness. 

To serve, slice and serve with sliced, fresh tomatoes, and vegan parmesan if desired.

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